New Years Eve 2012 in Amsterdam was a night we’ll never forget. Ryan’s older brother David and his family were living there temporarily, and we were fortunate enough to visit a few times before they recently moved back to Oregon. On New Year’s Eve we were all invited by his coworkers to a progressive dinner party where we met new friends and celebrated in style: the first home offered light appetizers alongside cocktails and wine, while the second featured a feast of main courses for the thirty merry participants, and the final family was in charge of desserts, preparing multiple tables arranged with soft eclairs, crispy creme brûlées, and an impressive array of tasty european treats. But the main attraction began at midnight when the entire city simultaneously lit up the sky with a unforgettable display of fireworks: it was like the opening ceremony of the Olympics with jaw-dropping shows in every direction as far as the eye could see. From the top floor of the apartment, we had 360° views of Amsterdam, and it was the perfect place to ring in the new year. And today we have something sweet to ring in your summer, inspired by that very trip to the Netherlands: please put your hands together for tiramisu pops, and let the barbecues begin!
Tag: ice cream
Ice cream is delicious in a cup or a cone
on top of a cake, or beside a scone
on a hot summer day, it’s refreshing and cool
at the beach or beside a pool
in a sandwich or on a stick
bring us both and make it quick
smooth and creamy, a heavenly treat
a tasty way to beat the heat
in a car, on a boat
or simply inside a root beer float
by yourself or on a date
in a bowl or on a plate
breaktime at work or lunchtime at school
doesn’t matter where, there’s not a rule
from an ice cream truck in the afternoon
to a starlit night under a full moon
in layers of clothes or none at all
in the spring or in the fall
standing, running, or lounging in a chair
anytime, any place, anyone, anywhere,
so sit back and relax wherever you may be
and join us as we share this divine recipe!
A few years ago we realized that our kitchen was missing a very important appliance… an ice cream maker! After doing some research, Adam surprised Ryan with one for his birthday, plus a cookbook to go with it called Sweet Cream and Sugar Cones. The very first recipe we made was the vanilla—made with real vanilla beans—and it was the creamiest and smoothest ice cream we had ever tasted. We immediately looked into the ice cream shop listed on the cover of the book: Bi-Rite Creamery. Well, as anyone in San Francisco could tell you, it is a popular place with almost 8500 rave reviews and a 4 1/2 star rating on Yelp. The point is: these people know their ice cream. So when we decided to make cookies and cream ice cream bars for this Labor Day weekend, the obvious choice was to begin with this book. We used their classic cookies and cream recipe as the base to get that silky rich texture that they are so well-known for, and we added more cookies to give it a more chocolatey flavor and a delicious crunch. And when we were experimenting with ways to keep the prep time under five minutes, we discovered an ingredient that makes these decadent bars even creamier, turning this simple and refreshing treat into one of our new favorite desserts.
We are writing this to you from 38,000 feet, returning from our cousin’s wedding in Bilbao, which lies on the beautiful coast of northern Spain. It was a festive weekend with lots of music, dancing, family, and delicious Spanish cuisine. Just before we left for this trip, we made a dessert and planned to write about it on our way back to Los Angeles, since we knew there would be plenty of time on the ten-hour flight home. Imagine our surprise when the in-flight meal included the exact same dessert: Peach Melba!